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Sunday, November 13, 2011

Winter Roasted veggie soup



Boy oh boy, today is a good day for soup! I made a roasted veggie soup and it was yummy and very easy to make. My recipe is as follows:

2 pounds of any mixture of veggies I used

1 white potato

1 sweet potato

1 large onion

1 small bunch of asparagus

1 parsnip

6 cloves of garlic peeled

2 large carrots

1 rutabaga

Cut all veggies into small chunks about the same size, toss in olive oil, salt and pepper and place on lipped baking sheets.

Roast in a 400-degree oven about 45 minutes or until golden brown and toasted.

In the meantime bring 2 cups chicken broth & 1 cup water to simmer. When veggies are done put half in the pot with the broth and simmer for 30 to 40 minutes or until they are very tender. Either place in blender or use a stick blender in the pot.

Return mixture to the pot and turn to low place remaining half of veggies back into the pot a stir to reheat add ½ to 1 cup half & half until you get the consistency you like. Salt and pepper to taste and enjoy with a nice hunk of crusty bread and just wait for you insides to get all warm and toasty!

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